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I'm so bugged right now I could spit. I should have known better -- I've cooked with dried beans before, so it's not my first trip to the rodeo. 45 minutes of cooking time?? As if.
I soaked the beans for almost 24 hours before cooking and then they were in the oven for 90 minutes, on the stove for another 30. Still not done. My husband right now is salvaging dinner by making some sort of chicken tacos with refried beans whilst I continue to cook down the beans and retry dinner tomorrow night. Grrrrrr....

twinxabc from boulder, co /

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I made the recipe exactly as written and found it excellent. I finished it in the oven and the chicken fell off the bones - wonderful. On second serving, I added kale that I had and that gave it a different look and taste. Very nice. It also froze very well.

mizmangone from Seattle, WA /

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I cook a simpler version of this recipe that I developed myself, but tried this one recently. I was guided by some of the comments in the reviews. I used Goya canned white beans because I couldn't get Progresso, which I feel are better--two large cans. I used more chicken. I cooked it on top of the stove. I dropped lemon peel, garlic, parsley and rosemary into a running food processor to make the gremolata, and I served it over pearlized Israeli couscous that I prepared with chicken stock. It was really great!

ddeluise from NY NY /

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nice dish with crusty bread and a salad

mfb1955 from boston /

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Update to my prior review....Add
more chicken (I used breasts) and
realize a pound of beans is a ton.
We had bean 'soup' leftover for
days....after we'd eaten our fill
and the chicken was gone....This
makes way more servings than the
recipe indicates. But still a
fantastic recipe! Will definitely
make again with different
proportions!